Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response

Wolever, Thomas M. S.; Jenkins, David; Ocana, A; Rao, V. A.; Collier, Gregory

doi:10.1093/ajcn/48.4.1041

Cited by 233 publications

(177 citation statements)

References 33 publications

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“…Previous studies have reported improved glucose tolerance following a single LGI meal or food either 4 h later (Jenkins et al, 1982;Liljeberg et al, 1999;Liljeberg and Bjorck, 2000) or the next day in healthy male subjects (Wolever et al, 1988) and type II diabetics (Axelsen et al, 1999). Neither study however investigated whether this phenomenon occurred in women alone.…”

Section: Discussionmentioning

confidence: 93%

“…It has been suggested that the GI of an evening meal per se can predict the glucose response to a standard test meal the following morning (Wolever et al, 1988). However, in a recent study, Granfeldt et al (2006) reported that a LGI meal per se was not enough to reduce the glycaemic response to a standard test meal the next morning.…”

Section: Discussionmentioning

confidence: 99%

“…Improvements in glucose tolerance at a standard meal have been reported at lunchtime following a low glycaemic index (LGI) breakfast compared to when an energy-matched HGI breakfast is consumed (Liljeberg et al, 1999;Liljeberg and Bjorck, 2000). The GI of an evening meal has also been shown to significantly alter the glycaemic response to a standard breakfast the following morning in both healthy male subjects (Wolever et al, 1988; and those with type II diabetes (Axelsen et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Influence of the glycaemic index of an evening meal on substrate oxidation following breakfast and during exercise the next day in healthy women

et al. 2007

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Objective: To investigate whether the 'overnight second-meal effect' results in altered substrate oxidation during the postprandial period following breakfast and subsequent sub-maximal exercise in women. Subjects/Methods: Seven recreationally active women were recruited for the study. In each trial, participants were provided with their evening meal on day 1, which was composed of either high glycaemic index (HGI) or low glycaemic index (LGI) carbohydrates (CHO). On day 2, participants were provided with a standard HGI breakfast and then performed a 60 min run at 65% . VO 2 max 3 h later. Results: The incremental area under the curve (IAUC) for plasma glucose concentrations during the postprandial period following breakfast was greater in the HGI trial compared to the LGI trial (Po0.01). Similarly, the IAUC for serum insulin concentrations was greater in the HGI trial than the LGI trial (Po0.05). No differences in plasma free-fatty acids (FFA) or plasma glycerol concentrations were found between trials during the postprandial period. During subsequent exercise, there were no significant differences in substrate metabolism. Conclusion: The glycaemic index of an evening meal does not alter substrate oxidation at rest following breakfast or during subsequent submaximal exercise in women. This study provides further evidence for the overnight second-meal effect on glycaemic responses following a LGI mixed evening meal.

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Section: Discussionmentioning

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of the glycaemic index of an evening meal on substrate oxidation following breakfast and during exercise the next day in healthy women

et al. 2007

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“…The GI of the evening meal may also exert an effect independent of macronutrient composition. Evening meals of low GI produce better glucose tolerance the following morning compared with evening meals of high GI (Wolever et al 1988b;Thorburn et al 1993). This effect may be due to colonic fermentation, since it is seen with barley but not with spaghetti with an identical GI (Granfeldt et al 2005).…”

Section: Subject Preparationmentioning

confidence: 99%

Glycaemic index methodology

et al. 2005

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The glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of . 80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were found to induce benefits on certain risk factors for CVD and diabetes. Accordingly it has been proposed that GI classification of foods and drinks could be useful to help consumers make 'healthy food choices' within specific food groups. Classification of foods according to their impact on blood glucose responses requires a standardised way of measuring such responses. The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve. All together, these technical recommendations will help to implement or reinforce measurement of GI in laboratories and help to ensure quality of results. Since there is current international interest in alternative ways of expressing glycaemic responses to foods, some of these methods are discussed.

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“…Each of the four test breakfasts were consumed on different mornings, at least 7 days apart, after an overnight fast of 10-12 h. Subjects were blinded to which test breakfast they were receiving. To avoid the 'second meal effect' (Wolever et al, 1988), subjects were asked to adhere to a list of high-GI foods for the evening meal prior to the tests and no food or drink except water was permitted after the evening meal. Subjects were requested to keep their level of exercise the same before each test period and to abstain from alcohol consumption on the day prior to each test day.…”

Section: Experimental Designmentioning

confidence: 99%

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

2004

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Objective: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. Design: A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. Setting: School of Exercise and Nutrition Sciences, Deakin University. Subjects: In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (mean7s.e.m.; age 3272 y; body mass index, 24.770.8 kg/m 2 ). Intervention: After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed. Results: A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P ¼ 0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (Po0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed. Conclusions: CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.

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Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response

Cited by 233 publications

References 33 publications

Influence of the glycaemic index of an evening meal on substrate oxidation following breakfast and during exercise the next day in healthy women

Influence of the glycaemic index of an evening meal on substrate oxidation following breakfast and during exercise the next day in healthy women

Glycaemic index methodology

Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast

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